For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth. Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!

Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.

Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”

Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.

You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.

So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.

Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.

To make the cakes: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.

To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.

Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.

In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.